Author:
El-Salam M.H.Abd,El-Shibiny S.,Buchheim W.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference68 articles.
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5. The use of fluorescamine at pH 6.0 to follow the action of chymosin on κ-casein and to estimate this protein in milk;Beeby;N.Z. J. Dairy Sci. Technol.,1980
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